Stewed corn balls(hui yu mi wan zi )

Stewed corn balls

Introduction:

"Yingying family lives in the southern suburb of Xi'an, which is not only the political and cultural exchange center of Xi'an, but also a prosperous business district with more than 20 colleges and universities nearby. Fast pace of urban life, frequent dining out, but also increased the opportunity to learn food. Stewed corn balls is the home delicacy I tasted in Hunan restaurant. Today's Stewed corn balls have been highly praised by the family! The husband praised the fresh and tender meatballs, while the daughter said that she liked the baby dishes and tofu in the stewed vegetables very much. "

Production steps:

Step 1: prepare raw materials, blanch the old tofu with boiling water, and soak in water with onion and ginger powder.

Step 2: meat and wine.

Step 3: add salt.

Step 4: put five spice powder.

Step 5: put five spice powder.

Step 6: let go.

Step 7: let go.

Step 8: add onion and ginger water.

Step 9: add onion and ginger water.

Step 10: put corn and starch.

Step 11: put corn and starch.

Step 12: put the eggs.

Step 13: put the eggs.

Step 14: stir hard.

Step 15: stir hard.

Step 16: squeeze the corn inside the ball as much as possible (to prevent the corn from separating from the ball). Fry in 70% hot oil.

Step 17: squeeze the corn inside the ball as much as possible (to prevent the corn from separating from the ball). Fry in 70% hot oil.

Step 18: deep fry into golden balls and take them out when they are ripe.

Step 19: deep fry into golden balls and take them out when they are ripe.

Stir in ginger and bean curd. Step 20.

Step 21: add oil in the pan, add onion, ginger and millet pepper, stir until fragrant, and pour in old tofu.

Step 22: stir well and add to the stock.

Step 23: stir well and add to the stock.

Step 24: let go of the smoke, salt and pepper, bring to a boil over high heat and turn to a low heat.

Step 25: let go of the smoke, salt and pepper, bring to a boil over high heat and turn to a low heat.

Step 26: put baby cabbage.

Step 27: put baby cabbage.

Step 28: put the meatballs, simmer for 2 to 3 minutes, thicken and stir fry with pepper.

Step 29: put the meatballs, simmer for 2 to 3 minutes, thicken and stir fry with pepper.

Materials required:

Pork stuffing: 300g

Fresh corn kernels: appropriate amount

Tofu: 1 piece

Eggs: half of them

Onion, ginger and garlic: 10 grams each

Millet pepper: 3

Color pepper: how many pieces

Baby food: half a tree

Soup: 1 bowl

Cooking wine: 5g

Salt: right amount

Soy sauce: 8g

Five spice powder: 3 G

Pepper: 2G

Starch: right amount

Note: 1, old bean curd with boiling water can be boiled off the beany smell. 2. When squeezing the meatballs, the corn kernels can be used as stuffing in the meatballs, otherwise the corn kernels will fall off easily after the meatballs are put into the oil pan. 3. The spicy taste of Xiaomi pepper enriches the taste of the dishes.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hui Yu Mi Wan Zi